Making fresh guacamole at home is a delicious way to add flavor to almost any dish. Since avocados are full of healthy fats, this guacamole makes a great replacement for any full-fat condiment such as sour cream, yogurt, ranch and other dips.
Looking for other ways to use freshly-made guacamole? Use this recipe on the side for authentic chicken and cheese enchiladas, the best steak fajitas, or nachos. It’s a great way to add healthy fats to your meal.
Avocados are dense in unsaturated fats, specifically monounsaturated fats. When eaten in place of high saturated fat foods, these monounsaturated fats are thought to help maintain a healthy level of cholesterol.
Ingredients for Guacamole
Honestly, good fresh guacamole at home doesn’t need a whole lot in it. There are just a few supporting ingredients that help the avocados shine. Jalapeños, sharp red onion, cilantro, lime juice, garlic salt and tomatoes are all ingredients that highlight the creaminess of the avocado.
- Avocados: Pick out perfectly ripe avocados for your guacamole.
- Onion: Red onion has the most zip. You can also replace the red onion in the recipe with white or yellow. Whichever onion you choose, make sure to finely dice it.
- Tomato: Use Roma Tomatoes and cut out the seeds. This will keep your guac from getting watery.
- Cilantro: A staple herb in Mexican food.
- Jalapeño: Customize to your liking. I just like a bit of spice, but if you like a bit more than use the whole pepper! My favorite secret ingredient is Mrs. Renfro’s pickled jalapeños.
- Lime: Use a squeeze of lime juice to finish your guacamole. It will brighten the dish.
- Salt: I used a generous pinch of garlic salt to bring the dish together.
How to Make and Store Fresh Guacamole at Home
Remove the pits from your avocados and roughly chop; it will make mashing easier.
The more you smash and mash the avocado, the creamier it will become. Mash until you have your desired creaminess. Add in your other chopped ingredients and mix them together. Squeeze in your lime juice and add your pinch of salt. Taste to see if you would like to add more salt or spice.
Freshly made guacamole will turn brown quickly. The lime juice that is added will help slow the oxidizing process, but it is inevitable that it will turn brown after a couple of hours.
No one likes to eat brown guac. Even if you made it just a couple of hours ahead of time, it just doesn’t look fresh. Here is the best way to combat your guac oxidizing before it is served:
- Place guac into an airtight container and press down with a spoon to get rid of air bubbles and so that it is flat on top
- Add 1/2 to 1 inch of cold water to the top of the guac and cover with a lid
- Put in the fridge
- Guac will keep like this for up to 3 days
This method works so well because the water creates an airtight seal that prevents air from oxidizing the avocado.